Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical Properties and Antioxidant Activities of Different Parts of Kkujippong (Cudrania tricuspidata Bureau) from Miryang

밀양산 꾸지뽕 나무(Cudrania tricuspidata Bureau)의 부위별 이화학적 특성 및 항산화 활성

  • Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) ;
  • Lee, Yun-Jung (Department of Hotel Food Service and Culinary Arts, Incheon-JEI College) ;
  • Kim, Youn-Kyeong (Department of Hotel Food Service and Culinary Arts, Incheon-JEI College) ;
  • Kim, Mun-Ho (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) ;
  • Choi, So-Rye (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) ;
  • Kim, Soung-Soo (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) ;
  • Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, Incheon-JEI College)
  • 최덕주 (인천재능대학교 한식명품조리과) ;
  • 이윤정 (인천재능대학교 호텔외식조리과) ;
  • 김윤경 (인천재능대학교 호텔외식조리과) ;
  • 김문호 (인천재능대학교 한식명품조리과) ;
  • 최소례 (인천재능대학교 한식명품조리과) ;
  • 김성수 (인천재능대학교 한식명품조리과) ;
  • 윤예리 (인천재능대학교 한식명품조리과)
  • Received : 2015.03.11
  • Accepted : 2015.08.28
  • Published : 2015.08.31
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Abstract

Various parts of Kkujippong (Cudrania tricuspidata Bureau) tree (leaves, stems, roots, and fruit) were evaluated to determine their properties. The general components of Kkujippong tree were fat 1.3-5.9 g /100 g, protein 6.3-18.7 g /100 g, and ash 2.8-9.0 g /100 g. The fiber content of the stem was the highest amount at 69.2 g/100 g, followed by protein in the roots (49.9), leaves (45.5), and fruit (15.6). In addition, Kkujippong tree was found to contain high concentrations of several minerals (Ca, Fe, Mg, Na, P, Zn) in the leaves. The total polyphenol content was significantly higher in the leaves than in other areas at 571.3 mg% (p<0.05). Electron donating ability was also highest in the leaves at 83.55% (p<0.05).

밀양산 꾸지뽕 나무의 부위별(잎, 줄기, 뿌리, 열매) 건조 시료의 분석을 통해 꾸지뽕 나무의 이화학적 성분과 항산화 물질 등의 기능적인 부분에 관한 기초 자료로 활용하고자 본 연구를 수행하였다. 꾸지뽕 나무의 부위별 일반성분의 경우 지방은 1.3~5.9 g/100 g, 단백질은 6.3~18.7 g/100 g, 회분은 2.8~9.0 g/100 g 이었다. 식이섬유 함량은 줄기가 69.2 g/100 g으로 가장 높은 함량을 나타냈고, 그 다음으로 뿌리 부분이(49.9 g/100 g), 잎(45.5g/100 g), 열매(15.6 g/100 g) 순으로 나타났으며, 무기성분(Ca, Fe, Mg, Na, P, Zn)은 전반적으로 잎 부위의 함량이 높은 것으로 측정되었다. 총 폴리페놀 함량은 잎이 571.3 mg%로 다른 부위보다 유의적으로 큰 함량을 보였고, 뿌리 311.7 mg%, 열매 183.4 mg%, 줄기 162.1 mg%로 나타났다. 폴리페놀 함량의 경우에도 잎이 가장 높았으며, 뿌리, 열매, 줄기 순으로 나타났다(p<0.05). 전자공여능 또한 잎의 경우 83.55%로 다른 부위보다 유의적으로 가장 높은 활성을 보였으며, 그 다음으로는 뿌리 부위로 67.76%, 열매 58.27%, 줄기 56.44% 순으로 활성을 나타내었다(p<0.05). 분석 결과 꾸지뽕 나무의 잎, 열매, 줄기, 뿌리 모두에서 항산화 활성이 55% 이상 이었으며, 특히 잎 부위의 무기성분, 폴리페놀과 항산화 물질의 함량이 다른 부위에 비해 높은 것으로 측정되었다. 이러한 꾸지뽕 나무를 부위별로 이용하여 제품화된 차나 건강보조식품 등과 같이 다양한 기능성 식품과 의약품 등으로 활용이 가능 할 것으로 판단된다.

Keywords

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